Bakery expert Dan Lepard describes it as...
"A mixture of golden and translucent candied fruits and vegetables useful when the delicate colour of the crumb needs to be preserved and unmarked by darker fruit. Here pieces of orange, citron and turnip have been cooked until tender and simmered in sugar syrup until glossy and bright, evoking the colours of springtime. The flavour is very subtle so combine it with fresh zest or extracts for the best result."
Supplied in a 130g jar, use in cakes, ice cream, biscuits and sweet yeast dough: 50g-100g for every 250g flour in a bread, less for cakes and biscuits.
Ingredients: Orange peel, citron, blushed turnip, glucose syrup, sugar, citric acid, sulphur dioxide.
Storage: Candied Peel is best kept in the refrigerator.
Dan Lepard runs occasional courses throughout the year, giving you the expert guidance to further your skills.
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